I am always happiest when a recipe feels generous and approachable, which is exactly what draws me to Focaccia. This deserves to be enjoyed fresh, with a table full of people ready to pull up a chair. This is one to make, share, and tuck safely into the recipe box for another day.
Ingredients
Focaccia
- 75 g. Active sourdough starter
- 375 g. Purified Water
- 20 g. Honey
- 9 g. Fine salt
- 500 g. Bread flour
- 2-3 tbs. Olive oil to coat the pan and focaccia
- Pesto
- Rosemary
- Flaky salt
- 9×13 deep baking dish
Pesto mayo tuna
- 12 ounce can albacore wild caught tuna
- Green onions, chopped
- Kalamata and green olives, chopped
- Black pepper
- Zest from 1 lemon
- Juice from 1/2 lemon
- 2-3 tsp. Homemade Pesto
- 2-3 tsp. Mayo
- Topping:
- Red onion sliced
- Lettuce shredded
Instructions
- It’s so delicious, good for your stomach and honestly so easy to make. Let the dough do its own thing, all you have to do is mix and forget about it ☺️ also I like this method more than the fridge one. I hope you get to try it especially with my tuna recipe. Enjoy.
- In a bowl stir the starter with water, 20 g of honey and salt, add the flour and mix together with a spatula. Let rest covered for 1 hour.
- Wet fingers stretch and fold from all four sides, gather into a ball cover and let rest overnight it will double in size.
- Oil your pan (I like to use parchment paper to prevent over baking and easier to take out) invert the dough stretch and let rest for 3 hours. Drizzle olive oil and dimple, top with pesto, rosemary and flaky salt.
- Bake at 375 F. In the middle of the oven for 20-25 minutes or until golden brown.
- That’s how I like to eat my tuna, super easy you can build the ingredients to your liking. I like mine with extra pesto and lots of onions!